From the colors and pictures, make sure your handbook is dynamic and eye-catching. You’ve got a brand, right? You should make it a part of your handbook. Keep what you give them simple, engaging, and precise. If you are a large company, you might feel like there is a lot to cover, but review where you can dial back. You wouldn’t read a twenty-page resume, so how can you expect employees to actually read and retain information from a long handbook spanning over twenty pages? Your handbook should focus on the responsibilities and expectations of your team, not the complete history of your establishment.
Keep up to date and make sure your handbooks consistently and simply explain the information around those mandates. Various local, state, and federal laws affect your bar, be it tip reporting, cash handling, and more. This will help demonstrate that every team member is a valued contributor. When introducing your company, encourage multiple employees of various positions to share how they came to be part of the company and how their involvement has evolved. Everyone loves to hear a good story, but even more, they love to know they are a part of it. This is an opportunity to get your new employees excited about joining your team. If you aren’t already considering it, try opening your handbook with some fun facts about the start of the business. From my conversations with a few human resources experts, I collected seven tips for creating a bar employee handbook your team will actually want to use. If you’re trying to understand why you keep losing employees, your employee handbook might be to blame. Unfortunately, these handbooks are often not kept up to date or focus on the wrong areas. Each business operated in its own style, but they all had some form of a bar employee handbook.Įmployee handbooks can be great to deliver the company’s vision, inform employees about general work guidelines, classify food and workplace safety regulations, and provide information on worker’s compensation and unemployment. I’ve worked at a good number of bars and restaurants over the past decade, from a small local joint of ten employees, to a large corporation with hundreds of employees. What must you keep in mind when crafting your establishment’s core working tenets?
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